Raspberry Chocolate Chip Muffins

Being confined to a small space has its benefits.  Right now, since we don’t trust our 4-month-old puppy with much more than the kitchen area, that is where the family has been each evening…all evening…and much of the weekend when it’s raining outside.  It’s great bonding time, but I think we’re all feeling a bit constrained and claustrophobic.

While I was making these muffins last Saturday morning, my kids got on the topic of being married.  It’s quite funny listening to a conversation between a 6 and 4 year old.  Matthew told Grace she needs to marry someone she knows, so she said, “Well, I want to marry mommy.” (Bless her little heart.)  Matthew promptly told her that wouldn’t work.  Grace then asked, “Who are you going to marry?”  He said no one, because you have to kiss and that’s really gross.  “It’s like kissing a fish with slobber on its lips.”  (Where does he get this??)

Consequently, he will now only let me kiss him on his hair.  I’m trying not to take offense to it, as I don’t think my little kisses to him are slobbery, but instead chalk it up to being a typical kindergarten boy.

As Scout grows, he is biting less and able to hold his bladder longer than a millisecond, so I can concentrate on anything for longer than a minute.  (A few weeks ago I made cookies and forgot the sugar.  They tasted like bland biscuits, but Grace couldn’t get enough of them.)  I was actually going to make these muffins with 3 different types of fruit, using this recipe (it’s an old one so beware!), but only had a cup of frozen fruit and a bunch of fresh mandarin oranges.  So, I improvised and swapped in chocolate chips.  Seriously though, you can’t go wrong with fruit and chocolate.  These muffins taste best right out of the oven, when they are warm and the chocolate is gooey, but you can reheat them in the microwave for 10 seconds and it works just as well.  And they freeze beautifully.  Which is an added bonus.  Enjoy! xoxo

Raspberry Chocolate Chip Muffins

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makes 16 regular sized muffins

2 ½ c flour

¾ c sugar

2 t baking powder

¼ t baking soda

¼ t salt

1 egg, lightly beaten

¾ c buttermilk

⅔ c canola oil

1 t pure vanilla extract

1 c frozen raspberries

1 c chocolate chips

Preheat oven to 375 degrees.  Line 2 muffin tins with paper liners (enough for 16 muffins).

In a large bowl, combine the egg, buttermilk, canola oil, and extract.  Whisk together and set aside.

In another bowl, gently combine the flour, sugar, baking powder, baking soda, and salt using a rubber spatula.  Fold in the raspberries and chocolate chips.  Pour the wet ingredients into the dry and fold until it just comes together.  Using a large cookie scoop or a spoon, fill liners almost full.

Place in the oven and bake for 20 minutes, or until toothpick entered comes out clean.  Transfer to a wire rack to cool for 5 minutes before removing to cool completely.  Store for up to 2 days in an air-tight container.  

Recipe Source: adapted from my dear Aunt Ruth